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Use
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Arrange vegetables in the lower half of the ceramic crock because vegetables take
longer to cook than meat.
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All food should be cooked using a liquid, gravy, or sauce.
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Foods that are cut in small, uniform pieces will cook quicker and more evenly.
Once cooking is complete, turn the knob to OFF. Leaving the lid on will keep the
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food warm for 30 minutes. If you need to keep the food warm longer, turn the
control knob to KEEP WARM.
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If there is too much moisture/liquid after slow cooking, remove the lid and change
the setting to HIGH. After 30 to 45 minutes, the liquid will be reduced.
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For best results, the slow cooker should be at least half full.
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Meats will not brown during slow cooking. Brown the meat before placing it in the
ceramic crock. Browning meats will seal in the juices and add flavor.
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Do not use frozen poultry or meat unless it is thawed completely.
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When cooking meat, keep it in the lower 2/3 of the ceramic crock and add some
sort of liquid. If necessary, cut into two pieces and use multiple crocks. The meat
weight should be no more than 2 pounds for one of the 2.5 qt. ceramic crocks.
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Certain ingredients are not appropriate for slow cooking. Seafood, pasta, milk,
cream, and cheese should be added towards the end of the cook time.
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When cooking soups, leave at least 2 inches of head space to allow for simmering.
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When storing in the refrigerator, allow the ceramic crock and lid to come to room
temperature before refrigerating. Also, before placing the crock and lid in the base
from the refrigerator, allow both to come to room temperature, about 45 minutes.
Make sure it is completely dry before placing it in the slow cooker base.
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Never use the ceramic crock on the stove.
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This slow cooker can be used like a buffet to keep cooked foods warm.
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